Lactic Acid Bacteria Strains for Dairy Texturizing
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Solution Overview
Problem
The dairy industry faces challenges in reducing the cost of texturizing agents like proteins and pectin in dairy products while maintaining effective texturizing properties, as current lactic acid bacteria (LAB) strains are costly and inefficient in producing desired textures in fermented milk products.
Innovation Solution
Development of novel LAB strains with reduced intracellular metal ion concentrations, achieved through genetic modification, growth in low-metal ion media, or isolation of mutant cells with impaired metal ion uptake, leading to increased exopolysaccharide production and improved texturizing properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional LAB strains are used for texturizing dairy products, then texturizing properties are achieved, but the cost of production increases due to the need for costly texturizing agents like proteins and pectin
Solution Approach 1:
The patent applies parameter changes by modifying the intracellular metal ion concentration of LAB strains. By reducing metal ion content within the bacteria cells, the patent achieves enhanced texturizing properties that reduce or eliminate the need for external texturizing agents like proteins and pectin, thereby lowering production costs while maintaining effective texturing.
2Quantity of substance
If LAB strains with improved texturizing properties are developed, then the need for external texturizing agents is reduced, but the complexity of strain development increases
Solution Approach 1:
The patent applies the extraction principle by removing metal ions from the intracellular environment of LAB strains. This extraction of metal ions simplifies the approach to achieving texturizing properties, as it focuses on a specific measurable parameter (metal ion concentration) rather than complex genetic modifications, thereby reducing the overall complexity of strain development.
3Strength
If metal ion concentration in LAB cells is reduced, then texturizing properties are enhanced, but bacterial growth and metabolism may be affected
Solution Approach 1:
The patent carefully controls the parameter of metal ion concentration to achieve enhanced texturizing properties while maintaining bacterial viability. By optimizing the metal ion levels rather than completely eliminating them, the patent resolves the contradiction between improving texturizing strength and maintaining reliable bacterial growth and metabolic function.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The novel LAB strains result in enhanced viscosity and gel stiffness in fermented milk products, reducing the need for costly texturizing agents and improving the texture of yoghurt-type products.
Implementation Method 1
LAB are used extensively alone or in combination with other bacteria for the production of food products, in particular fermented products. They are used in particular in the formulation of the starter cultures used for the production of fermented milks
Data Source
AI summary
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.